Galette Bretonne BZH

Yields4 servings
CuisineFrench
CategoryMain course

Preparation Time60 minutes
Cooking Time30 minutes
Total Time1 hour 30 minutes

Markus Stumpf

Galette Bretonne BZH – buckwheat galette with Emmental cheese, spinach, bacon, and fried egg.

This recipe is a tribute to the »Creperie Cabus«, where over the course of 30 years I enjoyed countless galettes and spent many wonderful hours. Unfortunately, the restaurant had to close because of the COVID pandemic. The galette »BZH« was one of the many galettes on the menu. BZH stands for Breizh, the Breton word for Brittany. Traditionally, a galette is enjoyed together with a »Kir Breton« – Cidre brut with a splash of crème de cassis. Please note: Cidre and Cider are close but not the same, so please try to get a Cidre.

Ingredients

250 g buckwheat flour
200 ml milk
300 ml water
7 size M eggs
450 g Emmental cheese (grated)
250 g bacon
450 g spinach
1 clove garlic
nutmeg
black pepper
salt

Angerührter Buchweizenteig
Zutaten: Speck
Speck mit Spinat
Speck mit Spinat und Knoblauch
Crepes-Maker
Buchweizen-Galette
Buchweizen-Galette mit Käse
Gefaltetes Buchweizen-Galette mit Käse
Buchweizen-Galette mit Käse, Spinat und Speck
Buchweizen-Galette mit Käse, Spinat, Speck und Spiegelei
Galette Bretonne BZH

Instructions

Mix the buckwheat flour, milk, water, 3 eggs, and salt into a fairly thin batter and let it rest for 30–45 minutes.
Fry the bacon in a pan until crispy.
Add the spinach and garlic and heat through, seasoning with a little nutmeg.
Pour a ladle of batter onto the crepe maker and cook one side of the galette.
Flip the galette, sprinkle with Emmental cheese, and finish cooking until the cheese has melted.
Fold the galette into a square and top it with the spinach and bacon mixture and a fried egg.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.